rhubarb apple pie

if you're from bellingham, you've heard of ski to sea.

it's an annual race of sorts, accompanied by a parade, a fair, etc.

it's really one of the most exciting things that happens in bellingham every year.

two years ago my mom and all her friends got together to start this...

yes, it's a synchronized umbrella drill team.

(i am not making this up)

this year, they won an award.

(pics courtesy of gcb)

pretty out of control AND awesome all at the same time :)

ahnika, summer, marcy, heather, candice, stacey, michelle:

maybe this will be us in 30 years??? LOL! :)

or maybe we'll just be hanging out on saturday night

drinking cocktails and eating rhubarb apple pie :)

ingredients

1/2 package refrigerated pie dough OR my favorite recipe here

  cooking spray

3 1/2 cups sliced fresh rhubarb (about 1 1/4 pounds)

1 cup granulated sugar

1 tablespoon fresh lemon juice

2  granny smith apples, peeled, cored, and sliced

1/2 teaspoon ground cinnamon

3/8 teaspoon salt, divided

  1 cup all-purpose flour, divided

1/2 cup packed brown sugar

6 tablespoons cold butter, cut into small pieces

1/3 cup chopped walnut halves

recipe via cooking light

directions

1. preheat oven to 425 degrees

2. make pie dough and roll onto a lightly floured work surface; roll into a 12-inch circle.

fit dough into a 9-inch pie plate coated with cooking spray. turn edges under; flute.

3. combine rhubarb, granulated sugar, juice, and apples; toss.

sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss.

spoon rhubarb mixture into prepared crust.

4. lightly spoon remaining flour (about 3/4 cup)
into a dry measuring cup; level with a knife.
combine flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl;

cut butter into flour mixture with a pastry blender

or two knives until mixture resembles coarse meal.

stir in walnuts. sprinkle butter mixture evenly over rhubarb mixture.

5. bake at 425 degrees for 15 minutes.

reduce oven temperature to 375 degrees (do not remove pie).

bake at 375 degrees for 30 minutes or until golden and bubbly

(shield edges of crust with foil if it gets too brown)

6. let pie stand on a cooling rack for 15 minutes before slicing.

 7. serve with vanilla bean ice cream :)